春花胡枝子黄酮类化合物的提取及清除羟自由基作用的研究  

Study on Flavonoids Extraction and Function of Scavenging Hydroxy Free Radical from Lespeda.dunnii.

作　　者：陈乃东[1] 周守标[1] 王春景[1] 王贵军[1] 罗琦[1] 胡金蓉[1] 

机构地区：[1]安徽师范大学生命科学学院重要生物资源保护与利用安徽省重点实验室,安徽芜湖241000

出　　处：《食品科学》2007年第1期86-91,共6页Food Science

基　　金：安徽省自然科学基金项目(00042415);安徽省重要生物资源保护与利用重点实验室基金项目;安徽省高等学校学科拔尖人才基金项目

摘　　要：采用不同的提取剂处理春花胡枝子叶,所得提取物与芦丁在紫外、可见光区的光谱对照及黄酮类化合物的特征显色反应,证明了春花胡枝子含有黄酮类化合物。通过单因素实验及正交试验对春花胡枝子黄酮提取的工艺条件进行了探讨。结果表明,春花胡枝子黄酮提取的最佳工艺条件是温度75℃、乙醇浓度75%、料液比1:30、提取时间为3.5h,此条件下黄酮的提取率为89.5%。此外,还对春花胡枝子提取物的抗氧化活性进行了初步研究。The leaves of Lespeda.dunnii were dealt with different extraction reagents. The flavonoids extracted were proved to exsist in Lespeda.dunnii. by the characteristic coloration reactions of the flavaonoids in comparison to UV and visible spectrum shown between the exWacted substance and turin.The technological conditions were approached by single factor and orthogonal test for the extraction of the flavonoids from Lespeda.dunnii.The results showed that the optimum technological conditions are： temperature at 75℃, the extraction reagent of 75% ethanol, material to exWaction reagent 1：30 and the exWaction time 3.5h. The flavonoids ratio yield of exWaction reaches 89.46%. In addition, The anti-oxidant capacity of the flavonoids from Lespeda.dunnii. was preliminarily studied, as well.

关 键 词：春花胡枝子 黄酮 提取工艺条件 羟自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]